Education

From Field to fork: a introduction to meat processing

July 8th to August 30th 2024:

PLEASE EMAIL lentelusfarms@gmail.com for further inquiries.

We are pleased to introduce "From Field to Fork," a newly developed meat processing program offered at our Provincially Inspected abattoir in Kelowna, BC. This initiative, generously funded by WorkBC and sponsored by The Okanagan Fruit Tree Project Society, is tailored for individuals eligible to work in BC, including those who are unemployed, part-time employed, or underemployed. Fully funded, the program covers all necessary equipment such as knives, scabbards, steels, boots, smocks, and aprons.

The program emphasizes hands-on, practical skills, providing participants with the opportunity to work alongside experienced instructors in a commercial facility. With a curriculum designed to cater to individual interests, participants gain exposure to various aspects of the meat processing industry. Ethical and humane livestock handling techniques are a focal point, aligning with the standards of a slaughter facility licensed to process commercial livestock species including lamb, pork, beef, and poultry.

Participants will learn the art of breaking down whole carcasses into retail cuts and specialty products such as fresh sausages and smoked bacon. Additionally, the program includes certifications in Foodsafe and First Aid, enhancing participants' employability prospects upon completion.

Key course highlights include:

1. Humane slaughter practices, both within commercial facilities and at Farmgate settings.

2. Comprehensive theoretical modules covering licensing, regulations, and meat science.

3. Hands-on training in whole carcass butchery for beef, lamb, pork, and poultry.

4. Instruction in value-added processing techniques such as smoking and curing.

Join us in mastering the journey from farm to table with "From Field to Fork."